Traditional Serbian Pihtije

Ingredients

• 500g (1.1 lb) pork shoulder, bone-in 500g (1.1 lb) pork shoulder, bone-in
• 500g (1.1 lb) beef shank, bone-in 500g (1.1 lb) beef shank, bone-in
• 500g (1.1 lb) chicken thighs, bone-in 500g (1.1 lb) chicken thighs, bone-in
• 2 carrots, peeled and chopped 2 carrots, peeled and chopped
• 2 onions, peeled and quartered 2 onions, peeled and quartered
• 2 bay leaves 2 bay leaves
• 5 black peppercorns 5 black peppercorns
• 2 cloves 2 cloves
• 2 garlic cloves, crushed 2 garlic cloves, crushed
• 2 tsp salt 2 tsp salt
• 2 liters (8 cups) water 2 liters (8 cups) water
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 38g
• Fiber: 1g
• Salt: 2.5g

Preparation

1. 1.
   In a large pot, combine the pork shoulder, beef shank, chicken thighs, carrots, onions, bay leaves, black peppercorns, cloves, garlic, salt, and water.
2. 2.
   Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 3-4 hours, or until the meat is tender and falling off the bone.
3. 3.
   Remove the pot from the heat and let it cool slightly. Strain the broth into a separate container, discarding the solids.
4. 4.
   Pour the strained broth into a mold or individual serving dishes. Allow it to cool to room temperature, then refrigerate for at least 6 hours, or until set.
5. 5.
   Once set, carefully unmold the Pihtije onto a serving platter. Garnish with fresh parsley.
6. 6.
   Serve the Pihtije cold as an appetizer or main course, accompanied by pickled vegetables and bread.

Treat your ingredients with care...

• Pork shoulder — Trim any excess fat from the pork shoulder before cooking to ensure a leaner Pihtije.
• Beef shank — Use bone-in beef shank for added flavor and richness in the broth.
• Chicken thighs — Leave the skin on the chicken thighs to enhance the taste and texture of the dish.
• Bay leaves — Remove the bay leaves before pouring the broth into the mold to avoid any unpleasant texture.
• Fresh parsley — Use fresh parsley as a garnish to add a pop of color and freshness to the Pihtije.

Tips & Tricks

• For a more intense flavor, you can add a splash of vinegar or lemon juice to the broth before pouring it into the mold.
• Experiment with different herbs and spices, such as thyme or allspice, to customize the flavor of your Pihtije.
• Serve Pihtije with a dollop of mustard or horseradish for an extra kick of flavor.
• If you prefer a clearer broth, strain it through a cheesecloth or fine-mesh sieve.
• Pihtije can be made a day in advance, allowing the flavors to develop even further.

Serving advice

Serve Pihtije chilled on a platter, allowing guests to slice it into individual portions. Accompany it with pickled vegetables, such as cucumbers or sauerkraut, and crusty bread for a complete Serbian dining experience.

Presentation advice

To enhance the visual appeal of Pihtije, choose an elegant mold that showcases the suspended meats and vegetables. Garnish the dish with fresh parsley for a touch of greenery.